Tres Sangres

1⁄2 oz Bitters, Angostura

1⁄2 oz Orange bitters, Regans' orange bitters

1⁄2 oz Peychaud's Bitters

1 oz Sweet vermouth, Dolin (or Punt e Mes)

1⁄2 oz Mezcal, Del Maguey Vida

1⁄2 oz Rich demerara syrup 2:1

1 twst Lemon peel (as garnish)

1 twst Orange peel (as garnish)

Instructions

Stir, strain, rocks, lowball or coupe, garnish.

Cocktail summary

Created by

Ciaran Wiese, Scott & Co. and 47 Scott, Tucson, AZ

Year

2011

Is an

authentic recipe

Reference

http://egullet.org/p1815510

Curator

Not yet rated

Average

4.5 stars

(8 ratings)

Cocktail Book

From other users

Interesting, a bit challenging, bitter, dark, spicy. Made both with Mezcal and blanco tequila. Both good. Used 1/4 oz 2:1 simple. — ★★★★★

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Comments

Drinking this now. Made with Punt e Mes and Siete Leguas Blanco instead of the Vida. This is seriously bitter, obviously. I feel it's a bit unbalanced - I'd love some absinthe or lemon juice to layer out the bitterness. It also seems a bit on the sweet side, and my tolerance for sweet is probably middle of the road. Maybe 1/4 Demerara syrup and 1/4 lemon juice would be better?

Blanco vs. Vida is going to change the drink enormously. That said, I almost always cut Demerara measurements in half, and feel it is appropriate. This isn't a mind-blowing drink or anything (I gave it three stars in my notes), but I think it's an interesting attempt at a bitters-heavy drink - and unique because of the mezcal. With vida, the smokiness helps to balance the bitterness. I can't get Siete Leguas here (sadly - I hear it's excellent), but blancos just don't have the same oomph at .5 ounces.

Come down here and we'll drink some Siete Leguas - it's pretty stunning Tequila. I actually have a bottle of crazy Mezcal waiting for me back in Houston - I have a bartender friend who mules things over the border for me.

I also wonder if a dash of Ango orange would brighten this up.

Thanks,

Zachary